Ingredients

4 to 6 Kilo pork shoulder (Not leg it's too dry)

Salt

Method

Step 1

Pre-heat the oven to 440 fahrenheit 225 celsius

Step 2

Score the skin well and rub salt into the cuts.

Step 3

Place the pork on a rack into a large very deep roasting tin and cover with a tent of foil or use a roaster with a lid. seal around the edges tightly with foil. *NOTE* There will be a fair amount of delicious stock in the bottom of the tin. Don't throw it away!

Step 4

Place the pork on the bottom shelf in the oven and roast for 15 minutes.

Step 5

Reduce the heat way down to 250 farenheit 120 celsius and continue cooking for 12 hours.

Step 6

After 12 hours remove from the oven and increase the heat to 480 farenheit 250 celsius, uncover the pork, strain the stock through a sieve into a saucepan to keep hot, skim off the fat, save that for roast potatoes!

Step 7

Replace the pork uncovered in the hot oven to crisp the crackling, keep your eye on it it crisps quite quickly.

Step 8

Remove from the oven and allow it to rest, now remove the crackling and shred the soft pork into a large serving dish and pour over some of the reserved stock and serve with soft rolls, apple sauce and stuffing.